Students completing this four-year degree will qualify as both a viticulturalist and winemaker (oenologist). The first year level teaches both basic sciences and foundations of wine science at the North Terrace Campus and the National Wine Centre. In the second and third year levels the emphasis is on the scientific and technological aspects of winemaking and viticulture, with courses taught in the winery at the Waite Campus.

Throughout this program, there is an emphasis on the key technical methods and sensory (wine tasting) skills required for a career in viticulture and oenology. The first year level teaches both basic sciences and foundations of wine science at the North Terrace campus and the National Wine Centre. In second, third and fourth year levels the emphasis is on the scientific and technological aspects of winemaking and viticulture, with courses taught in the winery at the Waite campus. In fourth year students will have the opportunity to complete an industry experience placement in either viticulture and/or oenology to enhance personal and career objectives. The program also accommodates a fourth year Honours stream for those interested in further wine science related research opportunities.

• Varies with individual courses and includes a combination of verbal presentations, written assignments,  practical work or examination work

Employment opportunities exist for graduates in wine and related industries, directing and developing winemaking and viticultural practices including:

• Food and beverage technology
• Hospitality and tourism
• Viticultural management
• Winemaking and winery management

Students are encouraged to take responsibility for developing the following attributes:

• Knowledge and understanding of the content and techniques of a chosen discipline at advanced levels that are internationally recognised.
• The ability to locate, analyse, evaluate and synthesise information from a wide variety of sources in a planned and timely manner.
• An ability to apply effective, creative and innovative solutions, both independently and cooperatively, to current and future problems.
• Skills of a high order in interpersonal understanding, teamwork and communication.
• A proficiency in the appropriate use of contemporary technologies.
• A commitment to continuous learning and the capacity to maintain intellectual curiosity throughout life.
• A commitment to the highest standards of professional endeavour and the ability to take a leadership role in the community.
• An awareness of ethical, social and cultural issues and their importance in the exercise of professional skills and responsibilities.
  

Faculty of Sciences Program Rules

• Sciences Program Information Leaflet
• School of Agriculture, Food & Wine
• Faculty of Sciences
• Undergraduate Scholarships
• University Contact Centre Enquiry Form